– 200g ginger biscuits
– 50g butter (melted)
– 400g cream cheese
– 1 x tin condensed milk
– 150ml double cream
– Zest of 3 limes
– 1 tsp vanilla extract
– 5 tbsp rum
– Handful chopped mint leaves
– Springform cake tin lined with cling film
First, for the base. Blitz up the ginger biscuits in a food processor into a fine crumb.
Then, combine them with the melted butter, press the mixture into the bottom of the cake tin and refrigerate for at least 30 minutes.
Next, make the filling. Beat together the cream cheese and the condensed milk in a large bowl.
In a separate bowl, whip the cream until it starts to stiffen, then add to the cream cheese mix.
Next, stir in the lime zest, vanilla, rum and chopped mint…
Pour the mix into the tin on top of the biscuit base and refrigerate for at least two hours – the mix will take a while to set properly.
Once it is set, you can decorate it however you like…